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Off Skillet Empire: Ghost Pepper Deer Chili

Yes, it's been absolutely forever since I've posted one of these. But I've learned to slow down and start doing the things I enjoy in life, one of which is cooking (and sharing my recipes). This is one I concocted last year on a whim, and it's been a big hit at tailgates - ghost pepper deer chili. I grew my own ghost peppers this year, so the heat may vary, but dial it back to half a pepper for less spice. This could be cooked in a pot, but I opted for the set-it-and-forget-it crock pot method.

Ingredients for the chili:

-2-3 lbs ground deer meat, drained and rinsed
-1 green bell pepper, diced
-2 white onions, diced
-3 cloves garlic, minced
-3 cans (~14 oz) diced tomato
-2 cans (~14 oz) kidney beans, drained
-1 can (~14 oz) beef broth
-1 tbsp cumin
-2 tbsp chili powder
-1 ghost pepper, minced
-Salt and pepper, to taste

Ingredients for the toppings/bottomings:

-2 pkgs cornbread/corn muffin mix (~8 oz)
-2 eggs (for cornbread mix)
-2/3 cup milk (for cornbread mix)
-1 bunch green onions, chopped (for topping)
-Cheddar cheese (for topping)
-Sour cream (for topping)

Chop onions and add to large mixing bowl

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Chop green onions and set aside in separate bowl

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Chop bell pepper and add to bowl with spices (they were out of green ones at the store, so I went with orange)

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Now for the fun part. Grab some rubber gloves and get to work on the ghost pepper. Gloves aren't needed, but recommended in place of intense hand-scrubbing after handling. Mince the ghost pepper and add to the mixture.

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Now on to the deer meat. Grab a spaghetti strainer and spread the deer meat around, and wash under cold water to remove blood. Let drain in a bowl or saucepan, rinse again, and repeat. Let the blood drain fully out (this is what gives deer the "gamey" taste).

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Brown the deer meat in a pan until cooked through. Shouldn't take long as it is a lean meat.

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Drain the kidney beans and add in the tomatoes (undrained) and beef broth to a 6-quart crock pot, and let the meat cool.

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Add all ingredients together in crock pot, mix well, and cook on low for 8 hours. A little water may need to be added if it starts to look dry.

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I don't have the serving picture as this was made for a tailgate. To serve, cut cornbread into 2-3" squares and place at the bottom of a bowl, and top with chili, then green onions, cheddar cheese, and sour cream (the cheese and sour cream help to tone down the heat). Enjoy!